INSPECTION REPORT Health Protection KLIU-D3HTCY

PREMISES NAME Siam Le Bien Thai Cuisine		Tel: (778) 829-9422 Fax:
PREMISES ADDRESS 4217 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE March 19, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thanyarat Bunyavejchewin		NEXT INSPECTION DATE March 26, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at the cook line measured 50ppm chlorine. One sanitizer spray bottle in the food prep area measured >200ppm chlorine. One sanitizer spray bottle for the front of the house measured 10ppm chlorine. Corrective Action(s): Bleach sanitizer solution must be 100-200ppm chlorine. Test strips are available on site. Staff remade sanitizer solutions. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One container of tamarind sauce in the walk-in cooler was not covered. Inserts on the bottom level of a prep cooler at the cook line were not covered - these inserts are ingredients that are used all day in dishes. Corrective Action(s): Staff obtained covers at time of inspection. All stored foods inside coolers should be covered to protect from contamination. Cover all inserts during less busy hours. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Few droppings observed in the front cashier area, under the beverage cooler and in the corner behind the metal shelving rack. Corrective Action(s): Remove droppings. Clean and sanitize this area to help monitor for rodent activity. Date to be corrected by: March 26, 2024. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is required in the kitchen for all surfaces (walls, floors and ceilings) and the exterior surface of the ventilation hood. The walls are significantly stained by grease and smoke. There are grease dropplets collecting on the underside of some wall shelving and pipes along the walls. Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Scrub at the walls with a strong chemical cleaner to remove the staining. The requirement to repaint the walls will be revisted after an initial attempt to scrub them first. Date to be corrected by: March 26, 2024. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Several floor tiles in the kitchen have broken as a result from pressure washing. Photos were taken of the trouble areas. Staff have attempted to source the same type of non-slip tile but is having difficulty. Corrective Action(s): Replace the floor tiles with a non-slip material. All surfaces in the kitchen must be smooth, non-porous and easily cleanable. Date to be corrected by: 1 month. Update EHO if completed earlier or if more time is required. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Temperature controls: > Walk-in cooler: 2C > Line prep cooler (L): 2C > Line prep cooler (R): 1C > Chest freezers 1-3: -18C or colder. > Beverage cooler at front: 3C > Hot holding (curry, sauces, rice): 60C or hotter. > 2 types of rehydrated noodles were kept at room temperature for 2 hours - time tracking in place. General: > Running hot and cold water is available. > Handwash stations are fully supplied with liquid soap and paper towels. > High temperature dishwasher had final rinse temperaure of 77.3C at the plate level. > Observed proper cooling of cooked foods (curry sauces, meats) - surface temperature at the time of inspection was 24C, time cooked was noon (time of inspection was 1:50pm). > Hot held items are reheated on the stove before storing in a water bath on the flat top. > Pest control contract is in place with Lower Mainland Pest Control - visits are every 2 months according to staff. Last report available on site was from December. > Forward the next pest control report to EHO for review. > Staff on site have valid foodsafe level 1. > Health permit is posted. Discussed Hats Off Day 2024 with operator.